Chef Mary’s Cranberry Chutney

Give this tangy chutney makes a tasty hostess gift. A delicious condiment for roast pork or turkey. 

 4 cups fresh cranberries

1/2 cup golden raisins

1/4 cup dried apricots, finely chopped

1/2 cup sugar

3/4 cup brown sugar

2 teaspoons ground cinnamon

1 teaspoon minced fresh ginger root

1/4 teaspoon ground cloves

1/2 teaspoon salt

1/4 teaspoon pepper

1 cup water

1/2 cup minced red onion

1/2 cup finely chopped celery

1 tablespoon apple cider vinegar

1 Granny Smith apple, chopped

1 Navel Orange peeled, remove center pith and coarsely chop

Combine all the ingredients in a 3 quart saucepan.  Bring to a boil, and then simmer over low heat stirring occasionally for about 20 – 30 minutes, until the mixture begins to thicken.  Transfer to a container and cool completely.  Refrigerate overnight.  Serve chilled or at room temperature.

Mary Stodola

For me, providing delicious food and cooking excitement is a labor of love. On my journey through life I too was diagnosed with breast cancer in 2000. Faced with the greatest challenges of my life I chose to depend on the love and support of family and friends. I am honored to be apart of New Focus Daily Magazine and look forward to sharing the importance of enjoying a healthy diet with wholesome foods, and what it means to take care of yourself. Culinary blessings! Mary